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Saturday, March 31, 2012

Crostini with Pea Pesto

From the kitchen of One Perfect Bite...I know, I know. The color is impossible. I've tried to tone it down but to no avail. It remains greener than the glorious hues that blanket the floor and hillsides of the valley in which we live. I obviously wouldn't post this, if it had no merit. So, let me say upfront, that these crostini are different, delicious and decidedly easy to prepare. If you are still looking for nibbles with which to start your holiday meal you might want to give them a try. The recipe was developed by Giada De Laurentis who obviously must love peas. She has used them to create a pesto that can be used as a spread or pasta sauce. I made a few changes to her recipe, but they are really minor and involved the addition of extra garlic and a squirt of fresh lemon juice. I also thought the size of the crostini was too large for a nibble, so I used a baguette and cut it into 12 rather than the 8 pieces that were recommended. The pesto should be made several hours before you plan to serve it. Its flavors improve with age and I think you'll be surprised at how well they meld. While this may not be to the liking of all, it is a really nice spring starter that I think you'll enjoy. Here's the recipe.

36 comments
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I have never heard of pea pesto! So very good for those of us who cannot eat nuts so can't have regular pesto!! I would make it if I had a food processor or a blender, it looks really good, would be such fun to serve at Christmas!!! I DO have an immersion blender, though....

I have to admit, the most adventurous I've ever gotten with peas is to add them to a pasta dish a la Giada. I love this bright green pesto -- made one with arugula once. Must try this one. No need to tone down! Beautiful.

I think it looks lovely. I kept a recipe from a Chatelaine about 7 years ago for a mashed pea crostini which looked similar. Yours has a lot more flavor with the pesto addition. I think it sounds like a great thing to serve as a nibbly to guests.

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